Apple and cinnamon are a match made in heaven and nothing smells better on a cold winter’s night than apple crumble fresh out of the oven. Instead of making one large crumble, which can be messy to serve and tricky to get the right ratio of crumble to fruit, this makes 4 individual crumbles. Absolutely perfect paired with my traditional vanilla custard.

Ingredients (makes 4)
3 medium apples, peeled, cored and cut into 2cm dice
1½ tablespoons caster sugar
¼ cup water
2 teaspoons ground cinnamon

½ cup self-raising flour
¼ cup sugar
¼ cup rolled oats
2 teaspoons ground cinnamon
75g butter, melted

Preheat oven to 160°C fan-forced.

Cook apples, sugar and water in a medium saucepan over low heat, about 5 minutes. Drain; discard liquid.

Combine dry crumble ingredients in a medium bowl. Pour in melted butter and stir to combine.

Divide apple mixture between 4 medium sized ramekins. Top with crumble mixture.

Bake for 25-35 minutes or until the crumble is golden brown. Serve with vanilla custard, cream or ice cream. Enjoy!

Recipe adapted from an old family recipe by Aunty Rae